1 Hour 15 Minutes
This keto Zucchini Lasagna recipe is an absolutely delicious, low-carb alternative to the traditional pasta version. Healthy zucchini, ground meat, hearty marinara sauce, creamy ricotta, Mozzarella, and Parmesan is everything you need for this kid-friendly meal.
Cut and remove the ends of the zucchini. Cut each lengthwise into 4 or 5 slices. Lay flat on the cutting board and sprinkle with salt. Let sit for 20-30 minutes. Dab with a paper towel every 5-10 minutes. In a large skillet add onion and saute until tender. Add garlic and let saute for 30 more seconds.
Push aside and add ground beef. Cook for 7-8 minutes. Drain excess liquid. Mash until the beef turns into crumbles. Pour in marinara and add nutmeg, salt, and pepper. Stir and bring to a boil. Reduce heat and let simmer for 10 minutes. While the sauce is simmering, mix ricotta, egg, parmesan, Italian seasoning, and salt in a bowl.
Spray a baking dish with cooking spray. Pour in a few spoonfuls of meat sauce and then layer half the zucchini slices on top. Spread the ricotta mixture over the slices, and top with meat. Repeat the layers. Sprinkle mozzarella on top. Bake at 375˚ for 35-40 minutes. Let sit for at least 10-15 minutes before serving.